OLIVE OIL CAKE, HAZELNUT, RICOTTA

SERVES 10-14

400g caster sugar

160g hazelnut meal

11/ 3 cups (200g) plain flour, sifted

2 tsp baking powder

Zest of 1 orange

200g butter, chopped

8 eggs, lightly beaten

100g extra virgin olive oil

Toasted and chopped hazelnuts, to serve

ORANGE SYRUP

1/3 cup (80ml) lemon juice

420ml orange juice

Zest of 3 oranges

Zest of 1 lemon

200g caster sugar

SWEETENED RICOTTA

375g firm ricotta, drained

1/2 cup (60g) pure icing sugar, sifted

Preheat oven to 150°C fan forced. Grease the base and sides of a 20cm x 30cm high sided lamington pan and line with baking paper. Place the sugar, hazelnut meal, flour, baking powder and zest in the bowl of a stand mixer with the paddle attachment and beat on low speed until just combined. Gradually add the butter to form a crumb consistency. Place eggs in a large bowl and gently beat in oil until combined. Gradually add dry mixture until combined and you have formed a batter. Pour into prepared pan and bake for 1 hour 15 minutes or until firm to touch, golden and risen. For the orange syrup, place all the ingredients in a medium saucepan over high heat. Bring to the boil and stir until sugar has dissolved. Strain through a fine sieve into a heatproof jug. Set aside and cool completely. For the sweetened ricotta, place the ricotta in the bowl of a stand mixer with the whisk attachment and whisk on medium speed until just smooth. Add the icing sugar and whisk until just combined. Set aside. Refrigerate until ready to use.

Slice the cake in half, lengthwise. Then slice each half, horizontally. Set the two tops aside and spread each base with the sweetened ricotta then place the tops on each cake. To serve, portion cakes into 14 pieces. Drizzle with syrup and scatter with hazelnuts. Serve immediately.

“HAZELNUTS HAVE AN EARTHY FLAVOUR... I LIKE MY DESSERTS TO BE QUITE SAVOURY. MAURICE LOVES THIS CAKE FOR BREAKFAST WITH HIS MORNING CAFFE. PERSONALLY, I LIKE THE OFFCUTS WITH MY AFTERNOON CUP OF TEA.”